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  1. Fun And Beer Tour 2013

    kicked off the tour with a few beers and meeting each other at Hotel Novotel in Brussels.   Our tour ... we had Brugs Witt with black currants.   The first course was pate and salad with a Mort Subite ... Waffle with homemade whip cream and cherries was unbelievable!!!  We  drank a Mort Subite Lambic with ...

  2. Antigoon

    taste- nice bready/biscuit flavor, a bit of mellow funk from the yeast, sweet and malty balance, with earthy hop and a hint of fennel that round the flavor out nicely. Try it with Thai. Tangy cheeses like Brick, Edam, and Feta. Also enjoy with salad or seafood. Belgian Pale Ale Brouwerij The Musketeers ...

  3. Steamed Mussels the Belgian Way

    up occasionally, to bring the top mussels in the broth, and to mix the vegetables with the mussels. ... (together with some broth and vegetables) in the Wittekerke Mussel pot. Garnish with Parsley. Serve: Serve with French bread or French fries and mayonnaise. Enjoy this truly delicious meal with a nice ...

  4. Troubadour Obscura

    roasted flavors. Coffee? Chocolate? Pleasant bitterness. A beer to have with your main course. The pronounced taste makes it an ideal match for dishes with strong tasting sauces. Let it fight, let it ... would be the middle of the afternoon sitting on a patio with friends, or watching people go by. This ...

  5. Gulden Draak- Conquer the Fear.....Conquer the Dragon

    recipe since 1784, it is second fermented with wine yeast making it aggressively smooth. Gulden Draak is caramel in color, with a fruity nose and malty toffee taste. The yeast cultures are still alive in the bottle meaning this beer  is as fresh as the day it was made. As with all dragons, this legendary ale can ...

  6. Global Beer Featured in On Tap Magazine

      Steve Villani sat down with Connie Poole of On Tap Magazine for a tasting and ... Beer is to Belgium, what wine is to France. With that in mind, On Tap had the privilege of sitting down with Steve Villani, president of the Global Beer Network to sample and discuss their portfolio of ...

  7. Old Brown Chicken

    Chicken, spice and scatter with half of the flour. Bake the pieces of Chicken until brown in pot with ... fire to stew until done. Serve: Serve with potatoes and apple-sauce. Serve for each of ...

  8. Meatloaf from the Abbey

    must be cooked, no red meat left. Serve: Serve with potatoes, and boiled veggies of your choice. This meatloaf could also be served with a fresh tomato salad, or fruit chutney with French bread ...

  9. Piraat Cheese Fondue

    a pan, heat the liquid up, and put the pieces of cheese in the beer. While continuously stirring with a wooden spoon the cheese will melt in the beer. Bring the “porridge” to taste with salt, pepper and nutmeg. Take your fondue-pan, smear it with a clove of garlic, and empty your melted cheese-beer ...

  10. La Divine Triple

    mouth feel. Hoppy notes. Aperitif, starter, main course, dessert...it’s all good with this beer. Plenty of combinations possible. Hard to make a mistake with this beer! Triple Ale Brasserie Silly The top ... and wooing flavor. Very rich mouth feel. Some residual sugars are balanced with hoppy notes infused by ...

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